- 2 cups roasted peanuts
- 1 cup sago/sabudana (soaked in water)
- 1 tbsp sugar
- 2 tbsp ghee
- 3 sliced green chillies
- 2 ½ cups diced potatoes (boiled)
- Coriander leaves for garnish
Begin by making the peanut powder. Roast peanuts for 4 to 5 minutes and grind to a powder consistency.
For the Khichdi, combine soaked sago, peanut powder, salt and sugar in a bowl and mix well.
In a pan, melt ghee and add sliced chilis and boiled potatoes. Mix for a minute until the potatoes are done. Add in sago mixture and stir on medium high heat. Cover the pan and let cook in low flame for 5 to 8 minutes. Garnish with coriander leaves and serve.